At least I didn’t have to mow the grass
Yesterday, Saturday…afternoon. I knew from the snowline on the mountains that there might be flurries.
But I didn’t think it would snow long enough and hard enough to stick…
Yesterday, Saturday…afternoon. I knew from the snowline on the mountains that there might be flurries.
But I didn’t think it would snow long enough and hard enough to stick…
The weather forecast, for the forseeable future is showers…with occasional sun breaks. So when the sun breaks, Bear, Bob and I take advantage!
This morning, the sun broke. It was crisp, cool – that beautiful, after a good rain, clean air – with the sun shining over the mountains and through the trees. Bob had his morning out and about and then Bear and it was good!
I love baking in the morning no matter what the weather is like, but when that morning sun is shining in the kitchen, the birds are singing, Bob and Bear are content – it is heavenly to me to mix or roll dough and generally dawdle in the kitchen.
My work was caught up, Bear was lying in the yard, Bob was on his fleece inside – I baked.
Pita bread. FYI – not a tricky thing at all, at all! I use the same dough I like for english muffins, pizza crust, Naan and mini-boules – my own riff on the Portuguese Broa from Artisan Bread in 5 minutes a day. To make Pita, roll the dough to about 1/8 inch thick. Heat a pizza stone to 450 (the book says 500, but 450 works for me), put the dough directly on the stone and bake for 5-7 minutes until it puffs and browns slightly. Tough, huh?
May Day morning…breakfast Pita Pockets stuffed with sausage, white beans, scrambled egg, chopped cabbage and cheese – perfect!
After 2 days in the 80’s…the 80’s!!! – in April!!!! – it cooled to the low 70’s today. But the hot weather spurred the growth of everything. The woods plants are leafed out. And the Lily-of-the-valley above – they were barely shoots a week ago.
This afternoon, after a morning of sunshine, the sky turned dark and thunder rumbled. No lightning close and the thunder was only a rumble, except for one loud clash.
Bear paid attention but he has not been disturbed by thunder or gunshots as Karl was.
And Bob… his food is in its place. All is right in his world :)!
Tuesday lived up to both the forecast and its sunny beginnings.
I took Bear to Wayfarer’s and we walked the trail that leads to the highest lookout in the park.
Peek a boo views through the trees kept us company on the climb.
The view from the top!
At home, the sun warmed the woods and made it hard to stay inside working.
Bob spent a good part of the day outside but ultimately found his sunny spot inside…in the sunroom.
AREA FORECAST DISCUSSION
NATIONAL WEATHER SERVICE MISSOULA MT
400 AM MDT SAT MAR 17 2012
.DISCUSSION…A RATHER POTENT WEATHER SYSTEM HAS BEGUN TO IMPACT
THE INTERMOUNTAIN WEST THIS MORNING AND WILL CONTINUE ITS
PROGRESSION NORTHWARD. AS IT DOES SO…PRECIPITATION IN THE FORM
OF RAIN WILL PLAGUE VALLEYS OF WESTERN MONTANA AND CENTRAL
IDAHO…WHILE SNOWFALL IS EXPECTED IN THE HIGHER TERRAIN. THE MOST
FOCUSED SNOWFALL POSING THE GREATEST IMPACTS TO TRAVEL WILL BE
ACROSS SOUTHWEST MONTANA…
Right, then… going to rain today here in northwest Montana.
Maybe a bit hard to distinguish…
but THAT is a Robin!!
In the U.S. of A., a robin is a sign of spring.
In the U.S. of A., St. Patrick’s day is confusing… Most of us have no idea other than “GREEN” and it relates to something Irish and is a grand time of having corned beef and cabbage, drinking Guinness or Irish Whiskey or both and generally being hilariously happy about what we know not :)!
Well, now.
St. Patrick was a 5th century cleric.
The Irish “rising” was more 16th-17th century.
There was a lot of hoo-hah in all of those 1200 years relating to religion and land and I don’t know what. Part of me is embarassed not to know considering the bloodshed. I’m currently reading the Outlander books by Diana Galbadon. They chronicle the Highland Scots in the 18th century. Ultimately, I’ve learned a bit more about christendom and my embarassment increases.
…moving on.
Corned beef brisket.
I make corned beef brisket as I make pot roast: sear the briscuit, deglaze, cover with liquid, cook low, slow and long.
Deglazing.
Well…. choices…
I had the Jameson’s (IRISH!) and the Amber Bock (AMERICAN!)
Oh-ho! No way was I using the Jameson’s…saving that for today’s sipping !!!
Pot deglazed, brisket put back with a bit more of the Amber Bock and water to cover…all in a 275 oven for 3-4 hours.
Meanwhile…
NOAA was wrong.
Funny looking rain…
St. Patrick’s Day: 2012…in Montana.
A cold, clear night gave way to golden sunshine…
in the morning woods.
**(9F this morning at it’s coldest. I think this is the coldest it has been all Winter)